Fermented Meats - Geoffrey Campbell-Platt,Campbell,G. Campbell-Platt,P E Cook
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Toimitus 22-28 arkipäivässä
30 päivän palautusoikeus
1 The structure, composition and preservation of meat.- 2 Fermented meats - a world perspective.- 3 Historical aspects of meat fermentation.- 4 Bacterial fermentation of meats.- 5 Fungal ripened meats and meat products.- 6 Starter cultures for meat fermentation.- 7 Stable and safe fermented sausages world-wide.- 8 Flavour chemistry of fermented sausages.- 9 Fungal toxins in raw and fermented meats.- 10 Ferm ... Täydellinen kuvaus
Kuvaus
1 The structure, composition and preservation of meat.- 2 Fermented meats - a world perspective.- 3 Historical aspects of meat fermentation.- 4 Bacterial fermentation of meats.- 5 Fungal ripened meats and meat products.- 6 Starter cultures for meat fermentation.- 7 Stable and safe fermented sausages world-wide.- 8 Flavour chemistry of fermented sausages.- 9 Fungal toxins in raw and fermented meats.- 10 Fermented meat production and consumption in the European Union.
Lisätietoja
| Kirjoittaja | Geoffrey Campbell-Platt, Campbell, G. Campbell-Platt, P E Cook |
|---|---|
| Julkaisija | Springer |
| Julkaisuvuosi | 1995 |
| Kannen tyyppi | Pehmeäkantinen |
| EAN | 9780751402018 |